Effect of κ-Carrageenan on the Microstructure and Properties of Beeswax-Based Emulsion Gels

Effect of κ-Carrageenan on the Microstructure and Properties of Beeswax-Based Emulsion Gels

Emulsion gels (EG) and bigels (BG) were prepared by high-speed shear treatment of a mixture of beewax oleogels with pure water or κ-carrageenan hydrogel in the absence of emulsifiers, respectively. The effect of κ-carrageenan on the microstructure, physical stability, water- and oil-binding capacity...

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Bibliographic Details
Main Author:	SUN Yahui, HAN Lijuan, SU Lingzhi, CHANG Mengdi, ZHANG Shiqi, ZHAO Zhouqiao, HE Junbo, QI Yutang, ZHAO Lei
Format:	Article
Language:	English
Published:	China Food Publishing Company 2023-06-01
Series:	Shipin Kexue
Subjects:	beeswax; κ-carrageenan; emulsion gels; bigels
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-12-004.pdf

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